Beetroot soup with smoked mussels
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- Maranda Engelbrecht
- 6
- Easy
- Carb Conscious Pescatarian
- 10 minutes
- 10 minutes
- Old Vines Chenin Blanc 2004
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 4 cups chicken or vegetable stock
- 4 medium cooked beetroot
- 1 cup buttermilk
- 100 g butter, optional
- 24 smoked mussels, drained
Cooking Instructions
In a processor, blend stock and beetroot until smooth. Transfer to a saucepan.
Bring to a boil and reduce heat. Add buttermilk and butter, if using, and simmer for two minutes.
Add more buttermilk or chicken stock if the consistency is too thick.
Add mussels and season with salt and freshly ground black pepper. Serve warm.
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